1 lb. 6 oz. peeled onions
3 oz. butter
1 tsp. freshly ground pepper
1 tbsp. Spinach paprika
2 bay leaves
1 1/2 tsp. salt
1/2 c. all-purpose flour
1 1/2 qt. beef bouillon (from cubes or canned)

Cut onions in half and slice with the grain about 1/8 inch thick. Melt butter and saute onion for about 20 minutes, stirring quickly. Add paprika, pepper, bay leaves and flour. Mix well keeping flame low. Stir while cooking for 5 minutes. Gradually add the hot bouillon while stirring with a wooden spoon.

Simmer soup, covered, for at least 30 minutes. If a rich brown color is desired; add caramel coloring. Taste soup and season with salt.

Serving suggestion: Put warm soup in oven proof bowls top with thin slice of French bread about 1 1/2 ounce grated Swiss cheese. Place under broiler and melt cheese until golden brown.